Recipe

Preparing the Stuffing:
1. Boil and Mash Potatoes:
- Boil the potatoes and let them cool for half an hour. This helps release excess moisture in
the form of steam.
- Mash the cooled potatoes with your hands until smooth.
2. Make the Spice Paste:
- Prepare a paste using green chilies and garlic. Adjust the quantity of chilies according to
your heat preference.
3. Mix the Stuffing:
- Add the chili-garlic paste to the mashed potatoes.
- Mix in semi-crushed coriander seeds, fennel seeds, amchur powder, black salt, garam
masala, regular salt, and turmeric powder.
- Add 1 tablespoon of besan and finely chopped coriander leaves for binding and flavor.
- Mix all ingredients well. The stuffing should be flavorful and slightly dry to hold together
well.
Preparing the Batter:
1. Make the Batter:
- In a bowl, combine 1.5 cups of besan, 1/4 teaspoon turmeric, and 1/2 teaspoon salt.
- Gradually add water while stirring to form a smooth batter. The batter should have a
medium consistency—neither too thick nor too thin.
- Let the batter rest for 15 minutes.
2. Check the Batter Consistency:
- To test, dip a spoon into the batter. The back of the spoon should be evenly coated.
Adjust with more water or besan if needed.
Preparing the Chilies:
1. Clean and Prep the Chilies:
- Wash the chilies thoroughly and pat them dry.
- Remove the stem and seeds using a knife. Cut each chili into 4-5 parts. Removing the
seeds reduces the heat while maintaining the chili flavor.
2. Stuff the Chilies:
- Fill each chili piece with the prepared stuffing. Ensure they are filled completely for an
even taste and texture.
Frying the Mirchi Vada:
1. Heat the Oil:
- Heat oil in a deep frying pan over medium-high heat.
2. Prepare the Batter:
- Just before frying, add 1/4 teaspoon of baking soda to the batter and mix well. Ensure it
is well incorporated to avoid red spots during frying.
3. Fry the Vadas:

- Dip the stuffed chili pieces into the batter, coating them evenly.
- Carefully place them in the hot oil. Fry on medium-high heat to ensure the outer layer
becomes crispy while the inside cooks through.
- Fry for 4-5 minutes, turning occasionally for even cooking.
4. Drain and Serve:
- Once golden and crispy, remove the Mirchi Vadas from the oil and drain on paper towels.
Serving Suggestions:
- Sprinkle some chaat masala on top for an extra zing.
- Serve hot with green chutney, tomato ketchup, or tamarind chutney.
Tips and Precautions:
- Moisture Control: Ensure the boiled potatoes are cooled properly to release excess
moisture, preventing the stuffing from becoming soggy.
- Batter Consistency: Maintain the right batter consistency to get a perfect coating. Test with
a spoon to ensure the back is coated well.
- Frying Temperature: Keep the oil temperature medium-high. Too hot oil will cook the outer
layer too fast, leaving the inside raw. Too cool oil will result in greasy vadas.
- Soda Mixing: Mix baking soda well in the batter to avoid red spots during frying.
- Chili Seeds: Removing chili seeds helps control the hotness, making the dish palatable for
everyone.
This Mirchi Vada recipe brings the authentic taste of street food into your kitchen with a slight
twist to make it even more delightful. Share this recipe with your friends and family, and let
us know your feedback. Don’t forget to drop a like and subscribe for more delicious recipes!